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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A low fat curry recipe for using any meat - Chicken, Beef, Lamb or Pork Ingredients:
200 g mushrooms, sliced (7oz) |
1 large onion, chopped onto medium chunks |
2 bell peppers, deseeded and sliced (any colour) |
450 g diced meat, of your choice (1lb) |
2 instant oxo chicken stock cubes |
1 teaspoon mixed herbs |
1 teaspoon spices |
1 teaspoon chinese five spice powder |
1 teaspoon ground ginger |
1 teaspoon ground cumin |
1 teaspoon paprika |
1/2 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1 dash worcestershire sauce |
1 (400 g) can chopped tomatoes |
8 garlic cloves, crushed |
1/2-3/4 pint hot water, from the kettle (not boiling) |
2 tablespoons mango chutney |
low-fat cooking spray |
2 tablespoons tomato puree |
Directions:
1. Mix all the spices together before you start to cook.
2. Spray a wok/large saucepan with low fat spray.
3. Fry onions until soft.
4. Add meat and garlic and fry until meat is almost cooked stirring occasionally.
5. Add mushrooms and 1 tsp of the spices and stir well.
6. Cook for about 5 more minutes stirring occasionally.
7. Add Worcestershire sauce.
8. Sprinkle oxo’s all over and add the water, tomatoes, peppers and 2 tsps of the spices and stir well.
9. Cook for 5 minutes.
10. Add tomato puree, mango chutney and the remaining spices.
11. Stir well. Simmer for 15 – 20 minutes stirring occasionally.
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